Basics of HACCP: Prerequisite Programs & Preliminary Steps
January 01, 2012 1 hour
NJDOH Food and Drug Safety Program
Location
NJDOH - Online
Contact Information
Virginia Wheatley
Virginia.Wheatley@doh.nj.gov
Public Health Core Competency Domain Information
N/A
Credits and Continuing Education Units
Public Health CE
#13141: 1.00 hour(s)
Description
REGISTRATION NOTE: At this time, registration is limited to NJDHSS employees. Please contact NJLMN for additional information.
Note: PHCEs are approved through 2014.
The link to FDA-ORAU is: https://orauportal.fda.gov/stc/ORA/psciis.dll?linkid=190163&mainmenu=ORA&top_frame=1
Agenda/Additional Information
Hazard Analysis and Critical Control Point (HACCP) is a food safety management system designed for use in all segments of the food industry. This course provides information on the prerequisite programs and preliminary steps that will prepare any facility for HACCP. This course is the second in the three-part Basics of HACCP series. Basics of HACCP: Overview of HACCP is a prerequisite to this course.
Presenters
FDA
Target Audience(s)
Registered Environmental Health Specialist(NJ Licensed)
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